Introduction

A lovely, nutritious dish, full of fibre and protein. I love it with Tomato Rice , a yoghurt relish and some leafy vegetable. You could also serve it with Indian flatbread, pickles, relishes and a potato dish. Indian grocers sell this dal as whole masoor or sabut masoor. The red lentil is whole, not split, and still has its brownish skin.

Serves 4

Easy

Ingredients

200 g/7 oz

whole red lentils (sabut masoor)

¼ tsp

ground turmeric

1 tsp

salt

1½ tbsp

olive or peanut oil

generous pinch of ground asafoetida

¼ tsp

whole cumin seeds

2–3

dried hot red chillies

1

good-sized shallot, peeled and cut into fine slivers

butter (optional)

lime or lemon wedges (optional)

Instructions

Wash and drain the lentils. Place them in a medium saucepan, add 600 ml/1 pint water and bring to the boil. Skim off the froth from the surface and add the turmeric. Stir, cover partially and simmer gently for 1 hour. Mix in the salt.

Put the oil in a small frying pan and set over a medium heat. When hot, add the asafoetida. After a few seconds, add the cumin seeds and let them sizzle for a few seconds. Add the red chillies and fry until they darken, then quickly stir in the shallot. Fry until the slivers turn a rich reddish colour and become crisp.

Tip the contents of the frying pan over the lentils and cover immediately to entrap the aromas. Stir before serving, adding about 2 pats of butter if you wish. Serve with the lime wedges on the side (if using).